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Acorn Squash Soup Recipe

"The recipe for this thick and creamy soup was given to me by a fellow squash lover," reports Dorrene Butterfield from her home in Lincoln, Nebraska. "The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer."

TOTAL TIME: Prep/Total Time: 30 min.YIELD:6 servings

Ingredients

1 small onion

1/4 cup chopped celery

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder

Dash cayenne pepper

2 cups chicken broth

1 can (12 ounces) evaporated milk

3 cups mashed cooked acorn squash

Salt and pepper to taste

5 bacon strips, cooked and crumbled

Directions

1.In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.

2. In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.
Yield: 6 servings.